A New Year

I don’t like making New Year’s Resolutions…especially those that involve diet and exercise.  I feel we should eat right and exercise year-round.  I know I could do better and I will  strive to do so but this is not my resolution.

My resolution?  I want to slow down, enjoy life, and make the most of every  moment.  Life goes by so fast.  I want to appreciate others and build stronger relationships with those in my life and make new friendships.  I want to be a better wife, a better sister, a better daughter, a better mentor, a better artisan, a better blogger, a better designer, a better friend,  a better person.

I am an avid fan of Alabama Chanin.  I appreciate how this company  focuses  on slow design and sustainability.  In one of Natalie’s recent posts she says ” Wouldn’t it be a wonderful thing if we only brought products (things) into our homes that we wanted to keep for the rest of our lives?  And when those products and things become old, we simply recycle them into our own lives.”  What an amazing and simple concept!  One I will truly strive for in this year to come.

Happy New Year to you and yours!


ugg boots uk

I love free stuff!  If you want to win these Ugg Boots check out their giveaway here!  Thanks Ugg for being generous!

Hair Bows

hairbows1I have been very blessed with friends that love and support my art. A friend of mine asked me to make hairbows for her to give her adorable niece for Christmas. She gave me freedom to use bold colors, textures, and sizes. Thanks for supporting me! I hope you like the bows!hairbows1

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Shabby Apple Dresses is having a contest!  I cant think of a better project than to create a flattering piece of clothing for the woman’s body!  I created a classic wrap dress in a rich teal jersey knit fabric.  Rather than just wrapping and tieing, I created an obi inspired belt to accentuate the hourglass figure.  Jinx was really the brains behind the operation and couldn’t resist getting in the picture.

I urge you ladies….if you love creative, unique, flattering, affordable clothing….check out Shabby Apple Dresses today!


Tomorrow is HALLOWEEN but these knitted ornaments from Anthropologie make me anxious for Christmas!


I have not tried this recipe for Best Ever Chocolate Cake…but I will.  It looks oh so yummy,  very easy, and absolutely gorgeous for the upcoming holiday festivities!

Makes: 12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour

•       3/4  cup butter, softened
•       3  eggs
•       2  cups all-purpose flour
•       3/4  cup unsweetened cocoa powder
•       1  teaspoon baking soda
•       3/4  teaspoon baking powder
•       1/2  teaspoon salt
•       2  cups sugar
•       2  teaspoons vanilla
•       1-1/2  cups milk
•         Chocolate-Sour Cream Frosting (see recipe below)


1. Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, lightly grease bottoms of three 8-inch round baking pans or
two 8x8x2-inch square or 9×1-1/2-inch round cake pans. Line bottom of
pans with waxed paper. Grease and lightly flour waxed paper and sides
of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.

2. In a mixing bowl, stir together the flour, cocoa powder, baking
soda, baking powder; and salt; set aside.

3. In a large mixing bowl, beat butter with an electric mixer on
medium to high speed for 30 seconds. Gradually add sugar, about 1/4
cup at a time, beating on medium speed until well combined (3 to 4
minutes). Scrape sides of bowl; continue beating on medium speed for 2
minutes. Add eggs, one at a time, beating after each addition (about 1
minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating
on low speed just until combined after each addition. Beat on medium
to high speed for 20 seconds more. Spread batter evenly into the
prepared pan(s).

5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square
pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round
pans, or until a wooden toothpick inserted in the center comes out
clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel
off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch
cake in pan on a wire rack; cool thoroughly. Frost with desired
frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting:  In a large saucepan melt 1 12-ounce
package (2 cups) semisweet chocolate pieces and 1/2 cup butter over
low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce
carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered
sugar (about 1 pound), beating with an electric mixer until smooth.
This frosts tops and sides of two or three 8- or 9-inch cake layers.
(Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and
store frosted cake in the refrigerator.

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